tag:blogger.com,1999:blog-6958343610592436924.post1295340101998271751..comments2019-05-09T21:08:34.362-06:00Comments on Inn Caring - Helpful things to know: How Innkeepers Can Be Creative When Guests Have Dietary NeedsInn Caringhttp://www.blogger.com/profile/01029767750683200871noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6958343610592436924.post-27697459637073289762012-04-01T22:35:07.345-06:002012-04-01T22:35:07.345-06:00An intriguing issue is the impact of the change in...An intriguing issue is the impact of the change in baking practice from sourdough to brewer’s yeast monoculture. Up to the mid nineteenth century, the only method used to leaven bread dough was sourdough – a complex mix of bacteria and yeasts. This meant that wheat gluten was exposed in a prolonged fermentation to proteolytic enzymes which significantly altered its structure. There is literature suggesting that at least some people with gluten sensitivity can tolerate sourdough bread.colon healthhttp://nationalcolonhealthcenter.netnoreply@blogger.com